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Naked Cake


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Ingredients            

            (makes 5 x 200g 20cm layers) For the Sponge Cake
  • 200g cornflour
  • 40g vanilla custard powder
  • 10g cream of tartar
  • 5g bicarbonate of soda
  • 8 eggs
  • Pinch salt
  • 250g caster sugar
For the Cream
  • 1L cream
  • Condensed milk to taste

Method
For the Sponge Cake
Grease & line the cake pans with baking paper on the base and the sides. Whip the eggs & sugar until light & fluffy. Sift the dry ingredients twice to both incorporate the ingredients & aerate the mix. Gently fold into the egg mix and divide evenly into the 5 layer pans. Bake for 12-15mins at 170°C until a finger touching the centre bounces back. Remove and allow to cool.    

For the Cream
Whip the cream, vanilla with condensed milk to taste. Place a cake layer on the cake stand and add whipped cream. Keep layering until you have used the last layer. Spread a little cream around the side of the cake until smooth but with cake showing through. Decorate with berries.          
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